Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, smoked river cobbler fillets with a cherry tomato sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Smoked River cobbler fillets with a cherry tomato sauce is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Smoked River cobbler fillets with a cherry tomato sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have smoked river cobbler fillets with a cherry tomato sauce using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Smoked River cobbler fillets with a cherry tomato sauce:

1. Take 500 g frozen lightly spiced jacket wedges
2. Prepare 1 onion, finely chopped
3. Make ready 1 clove garlic, crushed
4. Make ready 1 tbsp balsamic vinegar
5. Get 400 g (1x tin) Pomodorini cherry tomatoes in rich tomato juice
6. Take 1 tsp Fairtrade white caster sugar
7. Prepare 500 g skinless and boneless river cobbler fillets
8. Prepare 0.5 tbsp olive oil
9. Take 100 g kale OR Spinach, to serve
10. Get chopped parsley

Instructions to make Smoked River cobbler fillets with a cherry tomato sauce:

1. Preheat the oven to 200ºC, fan 180ºC, gas 6. Put the wedges on a large baking tray in a single layer and cook for 20 minutes.
2. Meanwhile, put the onion, garlic, vinegar, tomatoes and sugar in a pan and bring to the boil. Turn the heat down to low and simmer for 10 minutes, stirring frequently.
3. Line a baking tray with foil. Brush the fish fillets with the oil, season with plenty of freshly ground black pepper and arrange on the tray. (optional: chopped parsley)
4. Put in the oven with the wedges for the final 10 minutes of cooking time.
5. Put the kale or spinach in a microwave-proof bowl with 2 tablespoons water, cover loosely with cling film and cook on high for 1 minute 30 seconds.
6. Serve with the fish, wedges and cherry tomato sauce.

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